Stuffed Butternut Squash with Pears, Pecans and Cranberries

Servings: 6 people

Ingredients

  • 1 medium sized butternut squash
  • 2 ripe pears cut into small cubes
  • 2 Tbsp dried cranberries
  • 2 Tbsp chopped pecans
  • 1 tsp cinnamon
  • 2 dashes of nutmeg
  • 1/4 tsp cardamom
  • 2 tsp butter
  • 2 tsp maple syrup
  • Salt to taste
  • Fresh sage leaves for garnish
  • Olive oil to fry sage leaves for garnish

Instructions

  • Preheat the oven to 400 F
  • Cut the squash in half lengthwise and remove the seeds
  • Place on a parchment paper lined cookie sheet in the preheated over for 20 minutes
  • While the squash is in the oven, prepare the stuffing.
  • Cut the pears into small cubes. Add the chopped pear and all other ingredients into a bowl. Mix.
  • After 20 minutes remove the squash from the oven and puncture it with a fork.
  • Add the stuffing to the scooped out section of the squash. Return to the oven and bake for another 20 minutes. Check with a fork after 20 minutes. When the squash is soft it is done. If one side is larger than the other, it may have to cook for 5-10 minutes longer to get the right level of doneness.
  • When it is done, let cool for a couple of minutes. Then scoop out all the ingredients into a bowl and mix. Add salt to taste. Garnish with sage pan fried in olive oil.

Walk Through

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The squash after 20 minutes is punctured with a fork.

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The stuffing can be prepared while the squash is precooking.

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A beautiful presentation right out of the oven.

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The finished product has been scooped into a bowl, mixed and garnished with fried sage. Fresh sage leaves from the garden make a delicious seasonal garnish when pan fried in olive oil until crispy.

This is an original recipe of Jean LaMantia, and JeanLaMantia.com. Copyright © Jean LaMantia, All Rights Reserved. This recipe may be reproduced online if credited to: “Jean LaMantia, RD -www.jeanlamantia.com”, where the entire credit byline is a link to https://www.jeanlamantia.com. No other duplication is permitted. For publications seeking to reproduce in print, please contact Jean LaMantia for licensing.

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